This rich and velvety sauce transforms simple cashews into a luxurious, dairy-free condiment. By toasting the nuts first, you unlock deep, nutty flavors that pair perfectly with the aromatic punch of fresh ginger, garlic, and onion. The arrowroot powder provides a silky, glossy finish without the heaviness of traditional roux-based sauces. Ideal for drizzling over stir-fries, pasta, or roasted vegetables, this sauce adds a sophisticated umami depth to any meal. It is quick to prepare, requiring only basic pantry staples and a blender. The result is a versatile, plant-based sauce that brings restaurant-quality flavor to your everyday cooking, satisfying both texture and taste buds with every spoonful.
Toasted Cashew Sauce
Description
This rich and velvety sauce transforms simple cashews into a luxurious, dairy-free condiment. By toasting the nuts first, you unlock deep, nutty flavors that pair perfectly with the aromatic punch of fresh ginger, garlic, and onion. The arrowroot powder provides a silky, glossy finish without the heaviness of traditional roux-based sauces. Ideal for drizzling over stir-fries, pasta, or roasted vegetables, this sauce adds a sophisticated umami depth to any meal. It is quick to prepare, requiring only basic pantry staples and a blender. The result is a versatile, plant-based sauce that brings restaurant-quality flavor to your everyday cooking, satisfying both texture and taste buds with every spoonful.Ingredients
Directions
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Heat a dry skillet over medium heat.
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Add the raw cashew pieces and toast, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.
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Remove the toasted cashews from the heat and let them cool slightly.
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In a blender, combine the toasted cashews, 2 cups of water, onion, garlic, and ginger.
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Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
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Add the tamari soy sauce, salt, and cayenne pepper to the blender.
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Blend again briefly to incorporate the seasonings.
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In a small bowl, mix the arrowroot powder with a tablespoon of cold water to create a slurry.
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Pour the blended cashew mixture into a saucepan and bring to a simmer over medium heat.
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Slowly whisk in the arrowroot slurry while the sauce simmers.
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Cook for 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency.
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Remove from heat and serve immediately or store in an airtight container.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 497.7kcal
- % Daily Value *
- Total Fat 39.5g61%
- Saturated Fat 7.0g35%
- Cholesterol 0.0mg0%
- Sodium 10.8mg1%
- Total Carbohydrate 27.2g10%
- Dietary Fiber 3.0g12%
- Sugars 5.3g
- Protein 16.4g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. The sauce may thicken as it cools; add a splash of water to thin it out before reheating or serving.
Substitutions: If you are allergic to cashews, you can use raw almonds or macadamia nuts, though the flavor profile will change slightly. For a gluten-free version, ensure your tamari is certified gluten-free.
Thickening Tip: Arrowroot provides a clear, glossy finish. If you do not have arrowroot, you can substitute with cornstarch, using the same amount. Mix with cold water before adding to the hot sauce to prevent lumps.
Variations: For a sweeter sauce, add a tablespoon of maple syrup or agave nectar. For extra heat, increase the cayenne pepper or add a diced chili pepper during the blending step.
